New Old-Fashioned Potato Salad

That makes enough for a crowd.

6 pounds Russet potatoes, cut in half

1/4 cup apple cider vinegar

2 cups diced celery

2 cups diced dill pickles

1 cup diced sweet red onion

1/2 cup minced parsley

1 cup mayonnaise

1 cup plain nonfat yogurt

4 Tbsp pickle juice

1 tsp salt

1 tsp coarsely ground pepper

1 tsp dill weed

1 tsp paprika

Put potatoes in a large pot, cover with water and bring to a boil; reduce heat and simmer, covered, until just tender (not mushy). Remove from heat and drain off water, then let stand until cool enough to handle.

Remove skins and cut potatoes into bite-sized chunks, sprinkling them with cider vinegar as you fill the bowl. (At this point, you can cover the potatoes and finish the salad later or the next day, but be sure to refrigerate them if you keep them overnight.)

Fold in celery, pickles, onion and parsley.

Combine mayonnaise, yogurt, pickle juice, salt, pepper, dill weed and paprika. Mix well and fold into salad, adjusting seasoning.

Serves 12.